Chewy, Salted Caramels Recipe

I really like chewy, salted caramels. They’re probably my favorite kind of caramel. I’ve got a good recipe for them to share with you.

Making caramels means working with hot stuff and specific temperatures, so it’s best to have everything ready to go before you start, much like when making smooth silky chocolate ganache. You don’t want to be scrambling for ingredients when the caramel is hitting its temperature marks.

Ingredients

• ○ 360 grams double cream
• ○ 1 teaspoon vanilla extract
• ○ 1 teaspoon sea salt flakes (divided)
• ○ 360 grams golden syrup
• ○ 420 grams caster sugar
• ○ 120 grams chopped unsalted butter, kept cold

Instructions

1. First, get all your ingredients measured out and ready.
2. Prepare your baking tin. Use a tin that’s about 6.5 by 10.5 inches and about an inch high. Line it with foil, making sure the dull side of the foil is facing up. If the shiny side is up, the caramel will stick. Press the foil in really well.
3. Lightly grease the foil with a neutral oil, like vegetable or groundnut oil. Make sure to cover the bottom and sides, but don’t use too much oil, similar to preparing a baking tin for rich chocolate cheesecake.
4. In a saucepan, combine the double cream, vanilla extract, and three-quarters of the sea salt flakes. Heat this mixture over medium-high heat until it’s almost boiling. Then, take it off the heat, put a lid on it, and set it aside.
5. In a large, heavy-bottomed saucepan, put the golden syrup first, then add the caster sugar on top. Place a sugar thermometer in the pan.
6. Turn the heat to medium-high. You’ll need to cook this until it reaches 155 degrees C. This usually takes about 8 to 10 minutes. Stir it occasionally with a heatproof spatula or a long-handled wooden spoon. Don’t walk away from the pan; it needs your attention.

7. Once it hits 155 degrees C, turn off the heat. Carefully and slowly pour in the warm cream mixture from step 4, stirring constantly as you pour. Be careful of the steam. Keep stirring until the bubbles calm down.
8. Put the pan back on the heat. Cook the mixture again, stirring occasionally, until it reaches 127 degrees C. This also takes around 8 to 10 minutes. Again, stay by the pan, as you would when cooking a rich homemade chocolate fudge sauce.
9. Once it reaches 127 degrees C, turn off the heat. Add the cold, chopped butter and stir until it’s fully melted and the mixture is smooth, with no more fierce bubbling.
10. Pour the hot caramel into your prepared tin. It might have a few air bubbles; gently tap the tin on your counter a few times to help them rise to the surface.
11. While the caramel is still wet, sprinkle the remaining quarter teaspoon of sea salt flakes evenly over the top.
12. Let the caramel cool completely in the tin. This will take at least an hour, possibly longer, until it’s firm and cool to the touch.
13. Once completely cool, turn the caramel out onto a sheet of greaseproof paper. Gently peel off the foil. If any bits are stuck, you can use a knife to press down on the caramel while you pull the foil off.
14. To cut the caramels, use a very sharp knife that has been lightly oiled. Cut the slab into strips, then cut those strips into bite-sized pieces. It helps to draw the knife through the caramel rather than just pressing down, much like cutting perfect chewy brownie squares.

15. Cut small squares of greaseproof paper. Wrap each caramel piece in a square, twisting the ends to seal, which is also a great way to store fudgy double chocolate chip cookies.